P.J. Clarke's Cadillac Burger

P.J. Clarke's Cadillac Burger
Staff Writer
P.J. Clarke's

P.J. Clarke's Cadillac Burger

Given its name from legendary singer Nat King Cole, this bacon cheeseburger is the ultimate representation of classy at the famous saloon.

1
Servings
360
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 1/2 Ounces natural Angus beef, preferably P.J. Clarke's Meyer beef, ground
  • Kosher salt, to taste
  • 1 hamburger bun
  • 1 slice yellow American cheese, preferably Land O'Lakes
  • 2 slices cooked smoked bacon, preferably Heritage
  • 1 slice Spanish onion
  • Lettuce leaf, for garnish
  • Slice of tomato, for garnish
  • 1 Kosher dill pickle spear

Directions

Gently mold the beef into a round hamburger patty. Heat a flat top griddle to medium-high, place the burger down, and sprinkle the top side generously with salt. Allow one side to sear for up to 4 minutes without moving.

Flip burger and allow to sear for another 4 minutes without moving. Do not press the hamburger while searing on either sides. Place the cheese on top of the burger and allow to melt, about 1 minute. Place onion slices on bottom half of bun, and place cooked cheeseburger on top. Arrange the bacon slices on top of burger and garnish with lettuce and tomato, if desired. Serve with a side of pickle.

Nutritional Facts

Total Fat
27g
39%
Saturated Fat
9g
38%
Cholesterol
98mg
33%
Protein
27g
59%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
49mg
65%
Calcium, Ca
13mg
1%
Folate, total
9µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
25mg
8%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
213mg
30%
Selenium, Se
35µg
64%
Sodium, Na
2215mg
100%
Water
121g
4%
Zinc, Zn
5mg
63%

Dill Shopping Tip

Look for fresh green leaves free of any wilting. The leaves should be soft and feathery; it is best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Dill Cooking Tip

When using dill in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.